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Beans and Rice

Beans and Rice — a bean recipe, 14 ingredients.

Bean

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 package (16 oz) dry beans (kidney or black beans preferred)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, sliced thin
  • 1 bulb garlic, minced
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground basil
  • Olive oil
  • Salt to taste
  • Pepper, to taste
  • 1–2 whole dried or fresh hot peppers (optional)
  • 1–2 cups rice

Steps

  1. Soak beans overnight, or, bring to a boil and let sit for one hour.
  2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
  3. Add green pepper and celery, and sauté for a few minutes more.
  4. Add beans and enough water to cover all ingredients.
  5. Add spices, then bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until done (1–2 hours, depending on the age of your beans).
  6. Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water).
  7. Bring to a rolling boil, and cook until the water has boiled down to the level of the rice.
  8. Reduce heat to a light simmer, cover, and cook for 20 minutes.
  9. Serve the beans over the rice and enjoy! It is also very tasty with cornbread.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0